大豆抗原蛋白Glycinin及其对鱼类健康的影响  

Effects of Soybean Glycinin on the Health of Fishes

作　　者：吴莉芳[1] 赖红娥[1] 杨婳[1] 赵晗[1] 王洪鹤[1] 秦贵信[1] 

机构地区：[1]吉林农业大学动物科技学院,吉林长春130118

出　　处：《大豆科学》2012年第1期145-148,共4页Soybean Science

基　　金：吉林省自然科学基金资助项目(20101577);吉林省教育厅资助项目(2009360)

摘　　要：大豆抗原蛋白既是大豆的主要营养成分,又是大豆抗营养因子的主要种类之一,是限制大豆蛋白源在食品及饲料行业广泛应用的关键因素。其中,大豆球蛋白(Glycinin)和β-伴大豆球蛋白(β-Conglycinin)是免疫原性最强的大豆蛋白。Gly-cinin具有较强的热稳定性,普通的热处理对其免疫原性的灭活能力较小。Glycinin在鱼类饲料中含量过高,会引起鱼类肠道损伤,消化酶活力降低,生长缓慢,甚至死亡。文中简要介绍了大豆抗原蛋白Glycinin的理化性质、识别检测方法及对鱼类健康的影响,并对该领域的研究方向进行了探讨与展望,旨在为大豆抗原蛋白的加工去除及合理开发利用大豆蛋白源提供依据。Soybean allergenic proteins,the main nutrient component,are identified as anti-nutritional factors in soybean,which limits their utilization in food and feed industries.Glycinin and β-Conglycinin,as two major allergens,have the highest immunoreactivity among all kinds of soybean anti-nutritional factors.Heating process has little effects on the immunoreactivity of Glycinin due to its strong heating stability.Too much Glycinin in feed lead to injured intestinal tissue,decreased activity of digestive enzyme,slow growth,and even death.The physicochemical property,detective methods of Glycinin,effects on healthy of fishes,and research prospect were reviewed,providing a basis for the inactive processing and reasonable exploitation of soybean proteins.

关 键 词：GLYCININ 免疫原性 抗营养作用 鱼类 

分 类 号：S565.1[农业科学—作物学]